Roasted Rosemary Potato Salad
pounds tiny new red potatoes, halved or quartered
cup olive oil, divided
tablespoons snipped fresh rosemary
cloves garlic, minced
teaspoon kosher salt
teaspoon coarsely ground black pepper
tablespoons balsamic vinegar
medium red sweet pepper, cut into bite-sized strips
- Preheat oven to 450 degree F oven. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.
- In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.
- Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature. Makes 6 servings.
Nutrition Facts(Roasted Rosemary Potato Salad)
- Per serving:
- 262 kcal cal.,
- 12 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 8 g monounsatured fat),
- 0 mg chol.,
- 201 mg sodium,
- 34 g carb.,
- 4 g fiber,
- 2 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet